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Course Criteria
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9.30 Credits
1st Semester. Lab 9. 3 credits. This course includes NURS 0305 content and focuses on clinical skills that are basic to professional nursing. Emphasizes the cognitive, affective, and psychomotor skills in promoting client adaptation in primary and secondary settings. Prerequisites: Successful completion of all pre-professional courses and admission to the Professional Phase of Nursing. Co-requisite: NURS 0305.
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15.50 Credits
2nd Semester. Lab 15. 5 credits. Includes content from NURS 0306. Nurse's role in Promoting Adaptation of Adults and Children in Primary and Secondary Settings will be applied to practice in this course. The Nursing Process will guide problem solving and critical thinking in primary and secondary health care settings. Prerequisites: NURS 0301, NURS 0305, NURS 0305L, NURS 0310, NURS 0311.
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2.20 Credits
1st Semester. Lect 2. 2 credits. A co-requisite to NURS 0404. Focus is on the clinical application of knowledge and skills which promote psychosocial adaptation. Emphasizes identification, intervention and evaluation and of stressors and disruption in client's self concept, role, and interdependence modes. Prerequisites: NURS NURS 308, NURS 303, NURS 308L.
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15.50 Credits
1st Semester. Lab 15. 5 credits. This course is a co-requisite to NURS 0405 which focuses on promoting adaptation in clients in home and tertiary settings. Systematically emphasizing synthesis of multidimensional factors. Prerequisites: NURS 0303, NURS 308, NURS 308L,
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2.20 Credits
2nd Semester. Lect. 2. 2 credits. This course provides an opportunity for the student to investigate in depth, individually and in small and large groups, the issues and trends within the nursing profession and in society which affect the practice of professional nursing. Prerequisites: NURS 0404, NURS 404L, NURS 0405, NURS 405L, NURS 0406.
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2.00 - 3.00 Credits
1st Semester. Lect. 2, Lab 3, 2 credits. Same as Animal and Poultry Science 100. World Food and Fiber Production-A survey of methodologies and cultures. It is an introductory course designed to make the student aware of the inter-relationships between people and their environments. The characteristics and use of personal computers are presented as a necessary tool to assist students in generating reports and maintain information. All Food and Nutritional Science majors are required to take.
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3.00 Credits
1st and 2nd Semesters. Lect. 3, 3 credits. This fundamental course in nutrition, wellness and health is designed to enable students to understand the relationship of other sciences to nutrition, the macro and micro nutrients required by the body, food sources of the nutrients, chemical structure and the functions of these nutrients in the promotion of health and the prevention of disease. Prerequisites: CHEM 0221, 0223; 0222, 0224; CHEM 0231, 0232; CHEM 0233, 0234.
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4.00 Credits
2nd Semester. Lect. 4, 4 credits. The study of biochemical and physiological roles of fats, carbohydrates, proteins, nucleic acids, vitamins, minerals and phytochemicals in the human body. Nutrient digestion, absorption, transport and metabolism are studied as well as the interrelationship of nutrients in maintaining cell structure and cellular functions. Nutrient requirements and nutritional assessment for all age levels and an integration of related scientific disciplines with the study of nutrition is also included. Prerequisites: NUSC 0111; PHSI 0303; CHEM 0320, 0322, 0360 and 0361.
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3.00 Credits
1st semester, Lect. 3, 3 credits. Principles of education related to individuals and groups based on knowledge of nutrition, communication skills, recognition of socioeconomic influences, and familiarity with community resources; assessment of methods, techniques of interviewing, nutrition counseling, and development of counseling materials for nutrition intervention. Prerequisites: NUSC 0111 or permission of instructor.
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3.00 Credits
1st. semester, Lect. 3, 3 credits. Techniques needed to evaluate nutritional status and plan appropriate nutrition intervention. Includes assessment of dietary intake, body composition, nutrient requirements, and laboratory indices of nutritional status. Development of appropriate nutrition therapies will be addressed. Includes experience with nutrition assessment of various populations. Prerequisite: NUSC 0111, Corequisite: NUSC 0305 or permission of instructor.
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